My friend Sophie Moody makes the best lemon drizzle cake – so much so that everyone rejoices when she comes over because she is usually armed with one. It is such a cosy cake. Sophie's drizzle cake recipe originally came from Cranks, who made lots of cookbooks in the late 1970s and early 1980s. I think this recipe resonates hugely with me because my mum loves Cranks recipes too.

Like me, Sophie changes this recipe from time to time and plays around with the ingredients. You don't need to add the poppy seeds, or you could use just lemons or just limes. In honour of this constant evolution, I have added an additional icing to her famous recipe to give extra sour clout.

Preheat the oven to 180C / gas mark 4 and thoroughly grease a 30cm loaf tin. Beat the butter in a mixing bowl with a hand mixer until it is soft. Grate in the zest of one of the lemons and the lime. (Keep the fruit aside for later.) Beating continuously, gradually add 225g caster sugar. Beat in the eggs one at a time.

Discard your mixer in favour of a spatula and carefully fold in the flour, making sure you reach right to the bottom to combine it fully. Finally, mix in the yoghurt and poppy seeds. Turn the batter out into your greased loaf tin and bake in the oven for 45 minutes. When it is cooked through, a toothpick will come out of the cake clean.

To make the drizzle topping, squeeze the juice of the zested lemon and lime into a small saucepan and add the remaining 3 teaspoons caster sugar. Heat over a low heat until the sugar has dissolved, and then pour immediately over the cake. Sophie suggests making a few holes with a toothpick to further allow the syrup to sink into the cake. Set aside for 20 minutes to cool in the tin and absorb the syrup.

When your cake is cool, turn it out onto a wire rack to cool completely. To make the icing, zest the second lemon into a measuring jug and stir in the icing sugar and the remaining lemon juice. Beat well to remove any lumps and then pour half of the icing over the cake. Spread out to the edges with a palette knife before pouring over the remainder. Sprinkle with a few more poppy seeds and leave to set before serving.